Our dinner at Le Périgord

My wife and I at Le Périgord (9 March 2016)


It is always a pleasure for my wife and me to try out a new restaurant, and on 9 March, 2016, we had a chance to dine at Le Périgord. This is the restaurant that was opened by Chef Bruce and a few business partners, while his wife Michelle also helps out.

We arrived at the restaurant at around 6:30 pm and were received by Chef Bruce. His wife Michelle then came in a short while later, along with Yen, a friend of hers, who happens to be an old friend of mine. It was Yen who introduced Michelle to me, and I got to know about the restaurant. I had the pleasure of sitting down with Chef Bruce and Michelle, and learn of their passion for food, and how Chef Bruce decide to open a restaurant in Penang, so that he can introduce food that is both beautiful to look at and delicious to the tastebuds.

Our dinner that even began with the Prawn Bisque soup. This is a very French soup of prawn broth made from roasting the shell and simmering it slowly for its essence. Of course, for those who are accustomed to it, the preparation is somewhat like preparing the soup for Hokkien Mee, and thus the aroma is similar. The Prawn Bisque at Le Périgord is topped with two prawns. You can also have it topped with a dollop of cream.

Prawn Bisque, Le Périgord (9 March 2016)


Next we tried the Herb-Crusted Tuna, which is seared tuna and sprinkled with salmon caviar, on a bed of lettuce. This is an appetizer that you have to eat slowly to fully enjoy the combination of flavours. If you look carefully at the photo of the sliced tuna, you'd see that yes, they have a crust of herbs.

Herb crusted tuna, Le Périgord (9 March 2016)


The subsequent item is butterfish, and it's one of my favourite items that evening. Partaking this dish also reminds me that I am in a fusion restaurant rather than a purely French restaurant. The butterfish fillet sits on a consommé, or clear soup, of miso with lotus root and shiitake mushroom. So for this dish, its a fusion of Japanese and French cuisines.

Butterfish, Le Périgord (9 March 2016)


Next we are in France, for the very French item, Confit de Canard, or duck confit. This is duck cooked in its own fat. The duck confit at Le Périgord is served with truffled mashed potatoes, broccoli and delicious parmesan crisps. While any part of the duck can be use for confit, my own preference is duck thigh.

Duck Confit, Le Périgord (9 March 2016)


The final item is the rack of lamb, which is pan grilled and topped with as seared asparagus and truffled mashed potatoes. The lamb easily come away from the bone, a fitting conclusion to the evening meal.

Rack of Lamb, Le Périgord (9 March 2016)


My wife and I had a lovely time at Le Périgord. We enjoy getting to know Chef Bruce and Michelle, and we look forward to our next visit.

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